More Than Meets The Eye

Smoke & Mir­rors launches a brand new pro­gres­sive cock­tail menu

Golf Asia - - LUXE POSH NOSH -

De­vel­oped by Head Bar­tender Yugnes Susela and his team, the menu con­sists of ten cock­tails that use culi­nary tech­niques to art­fully present an in­tri­cate play on names, pre­sen­ta­tion and flavours.

“I’ve al­ways been in­trigued by how a chef would plate a cock­tail if they were be­hind the bar. For a year, my team and I re­searched unique flavour pro­files and meth­ods used by chefs who push culi­nary and im­bib­ing bound­aries. We drew in­spi­ra­tion from our in­di­vid­ual ex­pe­ri­ences, sur­round­ings and trav­els to cre­ate ten new cock­tails,” says Head Bar­tender Yugnes Susela.

Chal­leng­ing stan­dards of tra­di­tional cock­tail clas­si­fi­ca­tion like style and strength of spirit base, The Play­ful Eye cock­tails en­gage all senses by us­ing culi­nary tech­niques, orig­i­nal flavours and pre­sen­ta­tion styles that are typ­i­cally as­so­ci­ated with food. An ex­am­ple is the M.C – N.L. that com­prises ca­cao-in­fused vodka, sweet ver­mouth, pineap­ple juice, co­conut nec­tar and Pu’er tea. Shaken and served in the style of a pot­ted plant sur­rounded by edi­ble ‘soil’, the drink’s crown gar­nish is the nutty Cin­na­mon Basil herb from ur­ban farm­ing part­ner Edi­ble Gar­den City.

A high­light of the new menu is unique gar­nishes, and each of the cock­tails rep­re­sents Smoke & Mir­rors’ essence of mi­rage and magic. From the cloud meringue used in Cloud & Air to edi­ble ‘soil’ in Smoke & Mir­rors, guests are in for a de­light­ful sur­prise. The new menu will also fol­low Susela on a re­gional tour to in­ter­na­tion­ally renowned es­tab­lish­ments from the Q&A Bar in Bangkok to Omakase + Ap­pre­ci­ate in Kuala Lumpur and more.

A: #06-01 Na­tional Gallery Sin­ga­pore, 1 St. An­drew's Road Sin­ga­pore 178957 T: +65 9234 8122 W: www.smoke­and­mir­rors.com.sg

The Play­ful Eye cock­tails

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